Kamaboko, a Japanese product: literature review

• Autor(a) principal: Pereira, Thaís Regina de Castro
• Data de Publicação: 2022
• Outros Autores: Cipriano, Lévison da Costa, Azevedo, Estella Francisco de, Farias, Camile de Oliveira Luz, Mano, Sergio Borges, Esmerino, Erick Almeida, Marsico, Eliane Teixeira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Engenharia Química e Química
• Texto Completo: https://periodicos.ufv.br/jcec/article/view/14897
• topic: Formação de gel. Modori. Surimi. Suwari.; Gel formation. Modori. Surimi. Suwari.

This survey sought to carry out a review on kamaboko, using articles from the CAPES journal system database, published between 2017 and 2022, addressing important points such as elaboration methodology, ingredients used in its preparation and products related to kamaboko. Kamaboko is a product originating in Japan and its main ingredient is surimi, a food made fromfish meat. The texture of this product is a determining factor for its quality and can be influenced by the cooking temperature and the quality of the ingredients used. The recommended cooking is done in two stages, initially close to 40°C, temperature that starts the formation of the gel and later at temperatures between 70°C and 90°C, which allow an increase in its elasticity. However, at temperatures between 50 °C and 70 °C, a softer product with a soft texture can be generated, with inadequate sensory characteristics.The main ingredients used in its preparation are salt, sugar and starch, each with its importance in the final formulation. Other related products can also be produced from surimi, such as “hanpen” and “tsumike”. Therefore, as it has desirable nutritional characteristics, such as high protein content, low fat and few calories, kamaboko can be considered a nutritious and healthy product.